A handbook of home economics

Place a layer of rice in cup. Add layer of prepared dates, another layer of rice. Press firmly together. Turn from cups and serve with sugar and cream or milk. Where does rice grow freely? To what class of foods does it belong? What vegetables may we substitute for it? How does it differ from the potato in composition? If used as a cereal, what proportions of water to rice would be necessary? Name three different ways in which it may be served. What is the average price per pound? Estimate cost of the molded rice recipe. VEGETABLES Select vegetables carefully. Wash or scrub thoroughly, and if wilted, soak well before using. Choose those of medium size rather than large; buy when in season and use freely. Preparation Asparagus. — Wash, cut in inch pieces, or leave whole. Beans, shell. — Shell and wash. Beans, string. — Remove ends and string; cut in inch pieces. Beets. — Scrub well, but do not cut. Brussels sprouts. — Remove outside leaves and stand in salted water 20 m. Cabbage. — Remove outside leaves ; cut in large pieces; remove core; wash twice, and drain. Cauliflower. — Wash; remove outside leaves; stand upside down in salted water 20 m. Carrots. — Wash and scrape off the thin skin. Corn. — Husk; remove silk and wash. Onions. — Peel and wash. Parsnips. — Wash and scrub. Peas. — Shell and wash. Potatoes. — Wash and pare; make a thin paring. Summer squash. — Wash, and cut in small pieces. Spinach. — Remove tough stems and wilted leaves. Wash in five waters. Turnips. — Wash and pare; make a thin paring. Boiled Potatoes Select potatoes of medium size. Wash thoroughly, using a vegetable brush, and pare as thinly as possible, leaving them in cold water until ready to cook. Cook in boiling, salted water, covered, until a fork pierces them easily (from 20 to 25 m.). Allow 1 tbsp. salt to 7 potatoes. The boiling water should cover the potatoes. When done, drain off the water and shake the pan until the potatoes are dry and mealy. Set on back of stove to keep warm, covered with a folded napkin or clean towel. Serve uncovered. Mashed Potatoes 1 pt. mashed potatoes. 3 tbsp. hot milk or more. 2 tbsp. butter. V£ tsp. salt. 1 spk. pepper. Cook potatoes as directed above and, when dry, mash at once in the pan in which they were cooked. Add milk, butter, and seasonings, and beat with fork until white and creamy. Reheat; pile lightly in a hot dish and serve uncovered. Potato Cakes Shape cold mashed potato into small round cakes and roll in flour. Butter a hot frying-pan, put in cakes, brown one side, turn and brown the other side, adding butter as needed to prevent burning. Remove to hot platter and serve. Baked Potatoes Select smooth, medium-sized potatoes and scrub them well with a brush. Bake in shallow pan on rack of a hot oven until soft, about 45 m. Turn occasionally. Serve at once in an uncovered dish. Creamed Potatoes 1 tbsp. butter. J£ tsp. salt. 2 tbsp. flour. 1 spk. pepper. 1 c. milk. 13/2 c- potatoes. Make a white sauce. Add \l/2 c. cold boiled potatoes, cut in half-inch dice. Cook until potatoes are thoroughly heated. Add a little chopped parsley, if liked.